Step 1

Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat.

Step 2

Combine flour, salt, and baking soda together and set aside.

Step 3

Using a stand mixer or hand mixer, cream together coconut oil maple syrup and coconut sugar until creamy and fluffy. Note: if your oil is liquid, place in the fridge, stirring every 5-10 minutes until a scoop able texture reached.

Step 4

Add vanilla and a third of the dry ingredients and mix to combine.

Step 5

Add another third of flour, mix again and add the last of the flour.

Step 6

Add non dairy milk and mix until a dough forms.

Step 7

Add cranberries and pistachios and fold in to incorporate into dough.

Step 8

Scoop small amounts of dough onto baking sheet leaving about 2 inches of space between each. Press down a bit on each to flatten into a cookie shape.  Press additional chopped pistachios and cranberries into dough, if desired.

Step 9

Bake for 12 -14 minutes or until edges and bottoms have browned slightly.

Step 10

Cool on baking sheet for 2-3 minutes before moving to wire rack to continue cooling.